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1
Tikka Marinade for chicken (do the night before):.
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2
Cut 1 anaheim chile, the 2 jalapeno chilies, the 4 large cloves of garlic, and golf ball sized ginger to a size that you can process them in the food processor; process them.
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3
Place the processed mix in a large bowl, and stir in the 11 ingredients above the ginger on the ingredient list in, plus the peanut oil.
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4
Mix in the chicken well, and place in the refrigerator to marinate overnight.
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5
Tomato Sauce (can be done night before or day of):.
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6
Cut the 2 anaheims, the 1 jalapeno pepper, the 2 cloves of garlic, and the nugget of ginger so that it can be processed, and process it.
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7
Place the processed mix plus the 2 cans of tomatoes, the cloves, 1 tsp salt, and the water in a medium sized dutch oven.
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8
Bring to a boil, then reduce the heat and simmer gently for 20 minutes, stirring regularly, until nicely thickened.
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9
Put to the side (but in the refrigerator if to be used the next day).
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10
Butter Chicken (day of):.
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11
Take the chicken out of the refrigerator and let it sit about 20 minutes before you start cooking; preheat the oven to 405 degrees.
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12
Transfer the chicken to a roasting pan, with its marinade, and cover with buttered foil.
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13
Place in a hot oven, and cook for about 5 minutes.
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14
Reduce heat to 400 and cook for about 15 minutes (check on it) or until done.
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15
While chicken is cooking, melt butter in a large dutch oven, and add the ground cumin; let the sizzle gently for a few minutes.
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16
Add the tomato sauce, bring back to a gentle simmer, and cook for about 5 minutes.
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17
Add the tomato puree, honey, cream, 1 tbsp fenugreek, 1 tbsp lime juice, and black pepper; continue to simmer gently, stirring occassionally, for about five minutes or until sauce is rich, thick, and creamy.
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18
Add the cooked chicken, mix well, and simmer gently for five minutes to marry flavors.
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19
Serve over rice.
